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To the Veggie Haters Meal Plan 3.7.12 March 7, 2012

Yay for FREE movies! Tomorrow, 3/8, Redbox is offering a FREE one-night rental when you use code THANKS2U. If you’d rather rent a Blu-ray or video game, the value of the free DVD will be taken off of the price. Head on over to the Redbox Facebook page for more details, then don’t forget to head to your nearest Redbox tomorrow to snag a free movie!

Here is a sweet Starbucks deal for ya! Starting tomorrow, March 8th, through March 14th, head over to your local Starbucks for their Espresso Twice, Half the Price promotion. Just buy any full-price espresso beverage before 11 AM and return with your receipt after 2 PM the same day to get half off any espresso beverage.

There’s a new high value Yankee Candle coupon available! Just go here to print abuy one regularly-priced large jar candle and get one FREE coupon, valid through 03/11/2012! Also, keep in mind that you can use this coupon at other stores besides Yankee candle (there are a few exclusions). From reading the comments on previous Yankee candle posts, it appears Yankee candles are also sold at Ulta, Cracker Barrel, Bed Bath & Beyond and even Staples

If you are in need of bibs, print this coupon for $1.00/2 Embelle bibs – redeemable at Target. Embelle has cute line of novelty bibs such as doctor, cowboy, baseball, cheerleader and more! If you don’t see the coupon, change your zip code to 90210 and sort by “Baby & Toddler.”

Kids Woot is offering Stephen Joseph Hooded Blankets for $9.99 each today. These go for $25+ over at Amazon! You can choose between cat, dog, bunny, dino, ladybug and monkey. You can order up to three of these blankets and pay just $5 flat shipping.

Grocery Price Match

KROGER:

Yoplait packs and Gogurt $1.99

Tide and Gain 32 load $4.99

Charmin and Bounty $5.99

SPROUTS:

Avocados 3 for $1

Celery/Spinach $.88

Zucchini $.88/lb

Cauliflower $.99

ALDI:

Strawberries 1lb pk $.89

TOM THUMB:

Quaker Oatmeal Squares $1.99

Ruffles BOGO

Kens salad dressing $1.19

Capri Sun $1.79

ALBERTSONS:

Green grapes $1/lb

Asparagus $1

Totinos $1

Red Gold tomato sauce 4 for $1

Red Gold tomatoes and chiles 3 for $1

CHeese its $.99

Leaf lettuce $1

Potatoes or sweet potatoes $1/lb

Carrots 1lb bag $1

lemons 4 for $1

The recommended serving of vegetables is 3 daily. Only 26% of Americans are getting 3 servings of vegetables a day.

Fruits and vegetables are rich in nutrients. Many are excellent sources of vitamin A, vitamin C, folate or potassium. They are low in fat and sodium and high in fiber. The Food Pyramid suggests 3 to 5 servings of vegetables each day. One serving of vegetables can be:

1 cup of raw leafy vegetables

1/2 cup of other vegetables, cooked or raw

3/4 cup of vegetable juice

The American Cancer Society recommends eating at least 2½ cups of fruits and vegetables each day to help lower cancer risk. These foods contain important vitamins, minerals, phytochemicals, and antioxidants and are usually low in calories. In general, those with the most color – dark green, red, yellow, and orange – have the most nutrients. Try to work in a variety of fruits and vegetables every day.

Eating at least 2½ cups of vegetables and fruits each day may not be that hard to do when you add these up during your day:

At each meal, fill at least half your plate with fruits and vegetables

Have a piece of fruit or crunchy vegetable as a snack

Enjoy ½ cup (4 ounces) of 100% fruit or vegetable juice once or twice a day. Mix with club soda or unsweetened seltzer water if you like fizz

Layer lettuce, tomatoes, beans, onions, and other vegetables on sandwiches and wraps

Add tomato sauce and extra vegetables to pastas and vegetable soups

Check out the vegetarian sandwiches when you visit restaurants for lunch

Try new vegetables from the produce aisle, frozen foods section, or farmer’s market

Trying to visualize ½ cup? A half cup of vegetables or fruit is about half the size of a baseball. The best way to know for sure is to use a measuring cup and put in ½ cup cooked vegetables. Empty it on your plate and take a mental picture

Tortellini with Roasted Cauliflower

1 pkg tortellini (I use Butoni)

1 head cauliflower

4 slices bacon (I like the center cut)

Put a pot of water on to boil. Wash the cauliflower and remove leaves and stem. Cut crosswise into 1/4″ slices and arrange on a cookie sheet with olive oil and sprinkle with salt. Roast at 425 for 20-30 minutes till golden/light brown. When there is about 10 minutes left for the cauliflower place 4 slices of bacon on a sheet pan and place in the oven to cook. Add the tortellini to the water and cook till al dente. Slice the bacon into lardons (small strips) and toss with pasta and cauliflower. Drizzle a little bacon fat over and serve with parmesan!

Heat ¾ of a tablespoon of olive oil in a large saucepan over medium high heat. Season the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon, add the basil then add the marinara sauce. Bring sauce to a simmer, about 1 minute. Set aside.
Add 1 tablespoon of milk to a small bowl and mix with arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat and add all but 2 tablespoons of grated cheese and whisk into the sauce until smooth. Season with salt and pepper and set aside.
Rub one microwave safe 9”x9” lasagna dish with remaining olive oil then spoon a little bit of Bolognese sauce on the bottom of the dish and then add a single layer of lasagna sheets, Pour some of the cheese sauce over that layer then spread some Bolognese. Spread the zucchini out in a single layer over the Bolognese and then add the cheese sauce and more Bolognese. Repeat this step again with zucchini layers then add the last layer of lasagna sheets and pour the remaining cheese sauce over the top then the remainder of the Bolognese. Sprinkle the top with remaining parmigiano, cover with plastic wrap and then place the pan in the microwave and cook on high until the noodles are tender, about 15 minutes. Remove from the microwave, let stand for at least 5 minutes then cut and serve.

Roast Chicken and Veggies

1 tablespoon plus 1 teaspoon vegetable oil

4 chicken leg quarters (about 3 pounds total)

3 bone-in, skin-on chicken breast halves (about 1 1/2 pounds total)

3 garlic cloves, minced

4 plum tomatoes, coarsely chopped

3/4 cup cider vinegar

2 pounds zucchini, halved crosswise and quartered lengthwise

3/4 pound carrots, cut into 1/2-by-4-inch pieces

2 medium red onions, quartered

2 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

Preheat oven to 400 degrees. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over high. Season chicken on both sides with salt and pepper. In batches, add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes. Flip chicken and cook 3 minutes more. Transfer chicken to a plate.Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper; cook until beginning to break down, about 3 minutes. Stir in vinegar and return chicken, skin side up, to pot; bring liquid to a boil. Transfer pot, uncovered, to oven and bake until chicken is cooked through, about 30 minutes. Preheat oven to 400. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce.

Chili Braised Pork wth Green Beans and Mashed Sweet Potatoes

1 1/2 lbs boneless pork ribs

salt/pepper

3 tsp olive oil

1 3/4 c. chicken broth

3 Tbs flour

chili powder

2 sweet potaotes

1/2 c. sour cream]2 tsp sugar

3 garlic cloves

1 lb green beans

Season pork with salt and pepper. In a skillet heat 1 Tbs oil. Add pork and cook till browned on both sides. Wisk flour, broth and 1/2 tsp chili powder and add to skillet. Bring liquid to a boil and simmer covered 30 minutes. Uncover and cook till pork in tender and sauce is thickened about 20 minutes.

In a medium pot, bring sweet potatoes to a boil in salted water. Cook till tender. Drain and mash till fluffy and smooth. Stir in sour cream, sugar and season with salt and pepper.

Tonight I am doing Eggplant! Here are two recipes (appetizer, side or main dish)

1 medium eggplant

2 to 3 tablespoons olive oil

1 to 2 garlic cloves, minced

1 teaspoon ground cumin, more to taste

Salt and freshly ground black pepper

About 1/2 red pepper, very finely diced

About 10 fresh mint leaves, shredded

Preheat the oven to 400 degrees F. Halve the eggplant lengthwise, lightly brush the bottoms with olive oil so it won’t stick to the pan. Lay, cut-side down on a baking sheet, and bake until completely soft, about 25 minutes.

When the eggplant is done, scoop the flesh out into a bowl and beat smooth with a fork. Add the garlic and cumin, to taste. Then stir through the confetti of red pepper and the fresh mint leaves. Stir in the remaining olive oil. Serve the mixture spooned onto crackers or toasts.

Aubergine charlottes

2 medium eggplants

1/4 cup olive oil

Salt and freshly ground black pepper

3 eggs

1/4 cup milk

1 tablespoon cumin

4 ounces fresh goat cheese, crumbled

1 tablespoon white wine vinegar

Salt and freshly ground black pepper

For the aubergine charlottes: Preheat the oven to broil. Slice one eggplant lengthwise into 1/4-inch/5 mm slices. Brush with olive oil and lightly season. Broil until soft and golden, 10 to 15 minutes. Cook’s Note: They should not get crisp.

Remove. Turn the oven down to 375 degrees F. Cut the other eggplant in half. Brush the surface with oil and lay it cut-side down on a baking sheet. Bake until very soft, about 40 minutes. Remove.
Scrape the flesh from the baked eggplant halves into a bowl. Mix in the eggs, milk, and ground cumin. Season with salt and pepper. Line 6 ramekins with the grilled eggplant slices, leaving an edge hanging over. Spoon in a layer of creamed eggplant mixture, scatter over the chevre. Top with a second layer of eggplant mixture. Fold the slices in over top. Set on a baking sheet. Bake until set, about 20 minutes. Cool at least 10 minutes before turning out.